Comment on I made a killer wort :(
tasankovasara@sopuli.xyz 23 hours agoWell, I’ve been brewing with a very settled process for a couple of years, and in my experience the fermentation will always have begun by the morning after setting it up. The primary reason I haven’t been taking gravity readings is because I don’t want to lose any of the good stuff (would not pour the OG sample back in), and since my brews tend to just work, I never needed analysis to troubleshoot either.
I have a threshold valve on the gas breather line, so I can see on a meter if pressure has accumulated, plus a water lock after the meter to show the escaping gas. These have been my references regarding fermentation.
Gradually_Adjusting@lemmy.world 23 hours ago
Hmm. My one time I had a completely stuck fermentation like this, I tried a bunch of stuff like messing with the pH and repitching. The only thing that eventually worked was starting something new and pouring the old batch on top of it at the peak of the ferment. It came out okay in the end. Only bothered because it was like $90 of orange blossom honey at stake.